Today, I shall teach you the ways of the chili cook. I shall reveal to you all the chili recipe that I won a cookoff with and it is essential to make it with beans.

I will do a quick and easy recipe for the people to learn on and if you decide you would like to try the championship style later it will be there

1 jar(48oz) 7 bean mix
1 quart stewed tomatoes
1 pound of meat
chili powder

in 1 large pot brown your meat and drain the grease, put it in a container to be reused or thrown out. Remove the meat from the pot and dump the tomatoes and beans into the pot and bring to a boil adding as much or as little chili powder as you want, adding too much will make it bitter so be careful. Reduce the heat add the meat which just needs to be warmed up some and serve it however you want.

Now for the more adventurous this is what I won my chili cook off with.

1 jar(48oz) 7 bean mix
1 quart stewed tomatoes
.5 lbs goose breast
.5 lbs duck breast
.5 lbs new york strip
cinnamon to taste
cumin to taste
nutmeg to taste
1 clove of garlic chopped
1 medium onion chopped
habanero chili powder
regular chili powder
2oz rum(optional)
drizzling of molasses
1 tablespoon brown sugar
hot sauce(optional)

Drop everything into one pot apart from the meat and the garlic and onion and bring it to a boil, in a separate pan you will toss your meats in. Brown them as one, toss in the onion and garlic and cook it slowly. These meats work incredibly well together, you have the goose and duck, the goose is firm like a steak but is somewhat dry usually but the duck is very greasy usually so the greasiness of the duck goes well with the goose. Tossing the steak in there gives more flavor and it is very tender but stays firm enough to keep from falling apart in the chili. After browning them you will have very little grease in the pan so you should be able to dump it straight from the pan into the pot and continue cooking them. I actually cooked this chili 18 hours but that is quite long 6 hours is better but even this kind can still be cooked in under an hour. Slow cooking it will make it very thick and chunky, if you rather it be soupy cook it quick.

Honestly though, don't let the steps and the time intimidate you, on a scale of 1 to 10 on difficulty this chili will likely never be higher than a 3 or maybe 4. My nieces and nephew can make it with hardly any guidance from me.